📝 About This Recipe
Hailing from the sunny coasts of Alicante, Arroz del Senyoret is the ultimate expression of Mediterranean luxury, where every piece of seafood is meticulously peeled and deshelled so the diner—the 'Senyoret'—never has to soil their hands. This rice is defined by its deep, concentrated seafood fumet and the prized 'socarrat', that golden, caramelized crust at the bottom of the pan. It is a sophisticated, flavor-packed masterpiece that celebrates the bounty of the sea in every effortless bite.
🥗 Ingredients
The Seafood (Peeled and Prepped)
- 12 pieces Large Shrimp or Prawns (peeled and deveined, tails removed)
- 300 grams Calamari or Squid (cleaned and cut into small bite-sized rings or cubes)
- 200 grams Monkfish or Sea Bass fillet (cut into 1-inch cubes)
- 8-10 pieces Mussels (steamed, shells discarded, meat reserved)
The Rice and Base
- 400 grams Bomba Rice (or Calasparra) (short-grain Spanish rice is essential)
- 100 ml Extra Virgin Olive Oil (high quality)
- 1 pinch Saffron Threads (toasted and crushed)
- 1 teaspoon Pimentón de la Vera (sweet smoked Spanish paprika)
- 1.2 liters Rich Seafood Stock (Fumet) (kept hot on the stove)
The Sofrito
- 2 medium Ripe Tomatoes (grated, skins discarded)
- 3 pieces Garlic Cloves (finely minced)
- 1 tablespoon Ñora Pepper Paste (or substitute with a touch of double-concentrated tomato paste)
👨🍳 Instructions
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1
Place your paella pan (approx. 34-36cm) over medium-high heat and add the extra virgin olive oil. Once shimmering, add the peeled shrimp and monkfish cubes. Sear quickly for 1 minute per side until just golden but not fully cooked through; remove and set aside.
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2
In the same oil, add the squid rings. Sauté for 3-4 minutes until they release their liquid and start to turn golden brown. This builds the flavor base.
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3
Lower the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant, then stir in the grated tomato and ñora pepper paste. Cook this 'sofrito' for 5-7 minutes until the water from the tomato has evaporated and it becomes a thick, dark red jam.
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4
Stir in the pimentón (paprika) for just 10 seconds—be careful not to burn it as it can turn bitter—then immediately add the Bomba rice.
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5
Pearl the rice by stirring it constantly for 2 minutes, ensuring every grain is coated in the flavorful oil and sofrito. This prevents the rice from becoming mushy.
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6
Pour in 1 liter of the hot seafood stock and add the crushed saffron. Increase the heat to high. Use a spoon to spread the rice evenly across the pan. From this point on, do not stir the rice.
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7
Cook on high heat for 8-10 minutes. You want a vigorous boil to help the rice grains dance and cook evenly.
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8
Reduce the heat to low-medium. Taste the broth for seasoning; it should taste slightly over-salted as the rice will absorb the salt. Add the reserved shrimp, monkfish, and mussel meat, tucking them gently into the surface of the rice.
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9
Simmer for another 8-10 minutes until the liquid is almost entirely absorbed and the rice is 'al dente'.
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10
The Final Touch (Socarrat): Increase the heat to medium-high for the last 1-2 minutes. Listen for a faint crackling sound and smell for a toasted (not burnt) aroma. This creates the crispy bottom crust.
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11
Remove the pan from the heat. Cover with a clean kitchen towel or large foil and let it rest for 5 minutes. This allows the moisture to redistribute and the rice to finish cooking perfectly.
💡 Chef's Tips
Use a high-quality homemade seafood stock; the rice absorbs all its flavor, so a bouillon cube won't do it justice. Never stir the rice after the initial spread; stirring releases starch and makes the dish creamy like risotto, which is the opposite of a proper Spanish rice texture. If the rice is still too firm but the liquid is gone, add a splash more hot stock and cover with foil for a few extra minutes. The 'socarrat' is the prize; use a thin metal spoon to scrape the bottom when serving to ensure everyone gets some of that crispy joy. Always use a wide paella pan; the thin layer of rice ensures even cooking and maximum surface area for the crust.
🍽️ Serving Suggestions
Serve with a generous dollop of authentic garlic Alioli on the side of the plate. Pair with a crisp, chilled Spanish white wine like an Albariño or a dry Rosado from Navarra. Provide fresh lemon wedges for guests to squeeze over the rice to brighten the rich seafood flavors. A simple side salad of thinly sliced tomatoes with sea oil and salt provides a refreshing contrast. Traditional service is directly from the pan placed in the center of the table, using wooden spoons.